Homemade Soft Pretzels
ID: b15f5d15...
Soft, chewy, and perfectly browned traditional German-style pretzels. Utilizing a food-grade lye bath gives them their signature deep golden crust and unmistakable distinct flavor.
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🍳 Cooking Flow
Prime the yeast, then knead it with bread flour, salt, malt powder, and softened butter in a stand mixer to form a smooth dough. → Divide the dough, pre-shape into torpedos, roll out into long tapered ropes, and twist into pretzel shapes. → Proof the shaped pretzels at room temperature for 30 minutes, then refrigerate for 1 hour to stiffen. → Using protective gloves, dip the cold pretzels in a 3% lye-to-water bath for 10 seconds on each side. → Transfer to a greased baking sheet, slash the bottom curve, sprinkle with flaky salt, and bake at 425°F (218°C) for 15-20 minutes.
Cooking Steps
Brief Cooking Order
Prime the yeast, then knead it with bread flour, salt, malt powder, and softened butter in a stand mixer to form a smooth dough. → Divide the dough, pre-shape into torpedos, roll out into long tapered ropes, and twist into pretzel shapes. → Proof the shaped pretzels at room temperature for 30 minutes, then refrigerate for 1 hour to stiffen. → Using protective gloves, dip the cold pretzels in a 3% lye-to-water bath for 10 seconds on each side. → Transfer to a greased baking sheet, slash the bottom curve, sprinkle with flaky salt, and bake at 425°F (218°C) for 15-20 minutes.
Introduction
Soft, chewy, and perfectly browned traditional German-style pretzels. Utilizing a food-grade lye bath gives them their signature deep golden crust and unmistakable distinct flavor.
Step 1
Prime the yeast by whisking 1.5 tbsp (13g) of instant yeast into 1.5 cups (365g) of lukewarm water. Cover and let it sit for 10 minutes until it becomes slightly bubbly.
Step 2
In the bowl of a stand mixer, combine 4 cups (632g) of bread flour, 2 tsp (12g) of fine sea salt, and 0.5 tsp (1g) of diastatic malt powder. Whisk well to combine.
Step 3
Attach the dough hook to the stand mixer. Turn the mixer to low speed and slowly pour in the yeast mixture. Mix on medium-low speed for 5 minutes until a cohesive dough forms.
Step 4
Add 1.5 tbsp (21g) of softened unsalted butter to the dough. Continue mixing for 2 to 3 minutes until the butter is completely incorporated and the dough is smooth and elastic.
Step 5
Remove the dough, shape it into a smooth ball, and place it back in the bowl. Cover with plastic wrap and let it rest at room temperature for 15 minutes.
Ingredients List
Important Notes
Always wear protective gloves when handling lye, as it is caustic and can cause skin burns.
Never pour water directly onto lye beads; always add lye to water to prevent dangerous splattering.
Chilling the pretzels in the fridge is essential to help them hold their shape and develop a skin before being dipped in the lye bath.
If you do not feel comfortable using lye, a boiling baking soda bath can be used as an alternative, though the color and flavor will be less authentic.
Ensure both your wire cooling rack and baking parchment are greased thoroughly, otherwise the wet lye-dipped dough will stick aggressively.
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